Steak Soup

Posted on Aug 10 2015 in
Print Recipe


  • 2 T. butter or margarine
  • 2 T. oil
  • 1½-2 lbs. lean round steak, cut into ½-inch cubes
  • ¼ cup chopped onion
  • 3 T. flour
  • 1 T. paprika
  • 1 t. salt
  • ¼ t. pepper
  • 4 cups beef stock or broth
  • 2 cups water
  • 1 bay leaf
  • 4 sprigs fresh parsley, chopped (or 2 t. dried)
  • 2 sprigs celery leaves, chopped
  • ½ t. dried marjoram
  • 1½ cups peeled, cubed potatoes
  • 1½ cups sliced carrots
  • 1½ cups celery
  • 1 (6-oz.) can tomato paste


In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper. Sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour, or until tender. Add potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste, and simmer, uncovered, 15 minutes. Remove bay leaf before serving.

Cook's Notes

“I usually make this in my pressure cooker, adding all ingredients except tomato paste, which I add after the soup is cooked, and then heat until hot. I brown the meat, add dry ingredients, then broth, water, vegetables and seasonings. You can use other cuts of steak.”

Ruth Ann King, Warsaw, Ind.